Lavender Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c - CAKE Flour* 1/2 tsp - Baking Powder, optional with cake flourA Dash to a pinch of Salt1 c - NonFat Milk1 large Egg, beaten1/4 c - Corn or Canola Oil**1/4 c - Sugar1 tbsp - dried Lavender or 1/4 cup fresh.1 c - Blueberries (Frozen-not thawed or Fresh-washed & dried) * If you use All Purpose Flour, you must use the Baking Powder. ** To Lower fat, you can half the Oil amount and instead use a dollop of Fat Free Greek Yogurt to add moisture.- I didn't try it with this recipe but I have used this successfully with other muffins.
Preheat oven to 400 F. Grease Muffin Pan (Baking Spray works best).
Do Not Thaw Blueberries. Just make sure they are not a frozen lump!
Mix Wet ingredients: start with beaten egg, then add milk, oil, then sugar. This works GREAT in a juice shaker if you have one, otherwise mix in a deep bowl.
Add dash of salt then begin to add Cake Flour to wet mix in batches (a whisk works best). If using All Purpose Flour, mix baking soda into the dry flour then start adding in batches to the wet mixture. DO NOT over mix. It's best if mixture remains slightly lumpy. Over mixing will make the muffins dry.
Now FOLD in lavender THEN the blueberries, gently (a flat spatula works best).
Again, do not over mix & if using frozen blueberries, do not thaw, unless you want all the batter to be blue.
Spoon batter into greased muffin pan. Do not fill more than 2/3 way up.
Bake for 18 minutes on center rack of oven.
Remove, use toothpick to check for done-ness.
At higher altitudes add 2 minutes to baking time.
At lower altitudes, subtract 2 minutes.
Let cool at least 10 minutes. Remove from pan.
*For Prettier muffins, reserve about 1/4 cup of the blueberries and then just add a few to the tops of each right before you place in the oven.
**If I had a Fresh lemon handy, would have added a pinch of lemon zest to add to the flavor profile.
Number of Servings: 12
Recipe submitted by SparkPeople user PRI_DAR.
Do Not Thaw Blueberries. Just make sure they are not a frozen lump!
Mix Wet ingredients: start with beaten egg, then add milk, oil, then sugar. This works GREAT in a juice shaker if you have one, otherwise mix in a deep bowl.
Add dash of salt then begin to add Cake Flour to wet mix in batches (a whisk works best). If using All Purpose Flour, mix baking soda into the dry flour then start adding in batches to the wet mixture. DO NOT over mix. It's best if mixture remains slightly lumpy. Over mixing will make the muffins dry.
Now FOLD in lavender THEN the blueberries, gently (a flat spatula works best).
Again, do not over mix & if using frozen blueberries, do not thaw, unless you want all the batter to be blue.
Spoon batter into greased muffin pan. Do not fill more than 2/3 way up.
Bake for 18 minutes on center rack of oven.
Remove, use toothpick to check for done-ness.
At higher altitudes add 2 minutes to baking time.
At lower altitudes, subtract 2 minutes.
Let cool at least 10 minutes. Remove from pan.
*For Prettier muffins, reserve about 1/4 cup of the blueberries and then just add a few to the tops of each right before you place in the oven.
**If I had a Fresh lemon handy, would have added a pinch of lemon zest to add to the flavor profile.
Number of Servings: 12
Recipe submitted by SparkPeople user PRI_DAR.
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 5.3 g
- Cholesterol: 18.1 mg
- Sodium: 49.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 0.9 g
- Protein: 3.4 g
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